Recipezaar: Thanksgiving,Nuts recipes

Annas Apple Ginger Pecan Tart

Thu, 30 Nov 2006 18:01:13 -0500

This is from Anna Olsen and the Splenda site. -- posted by Annacia

Almond Shortbreads

Sat, 02 Dec 2006 20:52:46 -0500

Pair these rich shortbreads with a cordial for an elegant holiday toast. -- posted by Annacia

Pumpkin Cheese Spread

Mon, 04 Dec 2006 16:57:43 -0500

A festive holiday spread or just a winter spread. Consider using a festive mold! -- posted by Tish

Gluten-Free Persimmon Pecan Cake

Mon, 11 Dec 2006 16:49:37 -0500

This is a very moist gluten-free cake, rich and luxurious tasting. I make this with my "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" (Recipe #189120) but you can use most premixed gluten-free flours as long as they contain xanthan or guar gum. Use extremely ripe Hachiya persimmons (not Fuyu). They should be so mushy that they nearly fall apart in your hands. -- posted by What's Cooking?

Designer Green Beans With Walnuts

Tue, 19 Dec 2006 17:00:23 -0500

Mary McFadden, the designer's recipe from "Cooking with the Stars"- haven't tried it yet but want to. -- posted by Oolala

Garlic Coconut Mashed Yams (Sweet Potatoes)

Sun, 07 Jan 2007 21:37:52 -0500

This flavorful vegan side dish is ever-so-slightly adapted from a recipe in The Millennium Cookbook. These yams are truly addictive. They are a beautiful bed for a filet of fish, and a perfect complement to Caribbean-inspired dishes such as jerked meat or tempeh. I've even been known to eat the leftovers cold, straight from the refrigerator! This is a savory sweet potato dish, rather than the traditional sweet ones - It emphasizes the flavors of garlic and thyme. -- posted by What's Cooking?

Apricot and Hazelnut Mince Pies [gluten-Free]

Thu, 18 Jan 2007 16:29:20 -0500

Another lovely-looking recipe from BBC Good Food. These are adorable miniature "mincemeat" fruit pies with apricot and hazelnut filling. Great for the holidays, or a dinner party. Easy to make. I haven't made them yet but look forward to doing so soon. Be sure to use a gluten-free all-purpose flour that already has xanthan or guar gum added to it. -- posted by What's Cooking?

Maple-Pecan Pie

Mon, 22 Jan 2007 14:07:57 -0500

My old 'tried and true' pecan pie recipe was the Ann Lander's recipe. I've replaced it with this one....chocolate and maple syrup make this pecan pie a whole new deal. This is a Betty Crocker recipe. -- posted by Hey Jude

Glazed Chestnuts

Wed, 31 Jan 2007 23:30:17 -0500

Concentrated broth recipe included -- posted by DR. House

Chutney Baked Brie

Sun, 04 Feb 2007 14:34:37 -0500

I saw this on allrecipes.com and it sounded so wonderful, that we made it right away. I love Brie, & cashews and then baked - what can be bad? This would be wonderful for Super Bowl Sunday here in Miami - yeah! -- posted by Manami

Chocolate-Oatmeal-Pecan Pie

Thu, 22 Feb 2007 23:21:04 -0500

Modified from Cooking Light Nov. 06 recipe. Kburie's recipe #194921 is the original recipe. -- posted by Caroline Cooks

Roasted Sweet Potatoes With Cinnamon Pecan Crunch

Tue, 20 Mar 2007 22:17:39 -0400

Change your typical mashed sweet potatoes with this colorful, easy side dish. Saigon cinnamon is the best choice for this dish but, of course, any cinnamon will work well. -- posted by Annacia

Dawn's Pumpkin Pecan Dump Cake

Sun, 25 Mar 2007 00:41:19 -0400

My friend Dawn sent me this recipe to try, and I did... It's like a pumpkiny custard on the bottom and crumb topping on top, and loaded with nuts. It's just plain WONDERFUL! Great anytime, but also for the holidays, and a lot easier and quicker than making a pie :D I made this for the Cake-A-Thon to honor Chef-I-Am October 2007. I know she would have loved this cake :) Here's to you Tina! -- posted by Linda's Busy Kitchen

Pecan-Stuffed Mushrooms

Wed, 11 Apr 2007 21:08:48 -0400

A delicious recipe adapted from Gourmet magazine. Here's what they say: "Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured." -- posted by Sharon123

Coconut-Rum Whipped Cream

Wed, 06 Jun 2007 17:25:34 -0400

Another version of whipped cream. This came from The Terrific Pacific Cookbook. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Mandy Rose Bell" on Jul 29, 1997 -- posted by Nana Lee

Sweet Potato Rounds

Sun, 22 Jul 2007 16:40:32 -0400

Extremely moist and yummy. Goes nicely with roast, ham, or turkey for holiday dinners or other special occasions. -- posted by littleturtle

Cranberry-Almond Bread

Wed, 29 Aug 2007 23:50:53 -0400

Cranberries are available fresh only in the fall, but they can be successfully frozen for later use and added to recipes like this without defrosting. -- posted by Alan in SW Florida

Pecan Caramel Cake

Mon, 10 Sep 2007 15:34:58 -0400

From Family Circle magazine. Add about 2 hours for standing and refrigeration time. -- posted by Vino Girl

Demayo Chocolate Cake

Tue, 18 Sep 2007 23:37:26 -0400

This cake has an intense chocolate flavor; yet it's tender and moist. Jason Horn Recipes by Ann Amernick. This cake is foolproof! There is a 2 hour cooling period; the custard can be made one day and the cake the other. -- posted by Manami

Vegan Nut Roast & Stuffing

Tue, 02 Oct 2007 23:04:25 -0400

This recipe was one of the Thanksgiving recipes featured in our October/November 2007 newsletter. It was adapted from a recipe from PeTA and was found at http://www.boutell.com/vegetarian/thanksgiving.html. -- posted by Vegetarian Network Of Austin Vegan Cookbook

Cornmeal Cranberry Bread

Thu, 04 Oct 2007 20:13:12 -0400

As soon as I saw this recipe in Bon Appetit I knew I had to try it. The healthy ingredients are perfect for our new lifestyle and great for autumn. This may be my new raisin bread :) -- posted by chia

Mrs. Stewart's Pecan Pie W/ Meringue

Mon, 08 Oct 2007 23:51:51 -0400

This recipe was printed in the Fall 2007 Taste of the South Magazine. It was once a secret family recipe belonging to a Southern lady from Mississippi. This pie is special in that it has a creamy custard pecan filling and it's topped with meringue. -- posted by Kim D.

Carrots With Spiced Pecan Topping

Tue, 16 Oct 2007 21:32:08 -0400

A great holiday side dish. Adapted from Seattle Times recipe. NOTE:This can be made through step 11 and refrigerated overnight. -- posted by mikekey

German Chocolate Pecan Pie

Wed, 24 Oct 2007 23:59:44 -0400

This looks like one I want to try for Thanksgiving. It's from Rachael Ray's magazine. Prep time does not include chilling time. -- posted by Lainey6605

Cape Cod Cranberry Muffins

Mon, 29 Oct 2007 19:01:00 -0400

These cranberry-studded muffins make an easy breakfast or dessert. They freeze well, so bake up a batch and keep them on hand. Recipe is from Carole Walter's "Great Coffee Cakes, Sticky Buns, Muffins & More." -- posted by Lainey6605

Chocolate Covered Peanuts

Wed, 31 Oct 2007 00:46:38 -0400

On my list to make for the holidays! -- posted by Lvs2Cook

Pecan Rice Stuffing With Scallions

Wed, 31 Oct 2007 20:15:27 -0400

Nice with Cornish hens and other poultry from "Soup to Nuts." The hen recipe in that cookbook is for 8 roasted buttered hens (375 degrees for 45 minutes stuffed with this rice if you like) and meanwhile bring 2 cups apple juice to a boil in a saucepan for 20 minutes. Reduce it to a cup and add 1-3 tsp. honey and 1-3 tsp. Dijon mustard to the juice and spoon over the 8 hens. I like the way the cumin and curry sound with the raisins and nuts. Haven't tried it yet. I don't like stuffing or rice cooked in the bird so for me this will be served on the side! -- posted by Oolala

Pomegranate Persimmon Salad With Warm Goat Cheese

Wed, 07 Nov 2007 03:02:04 -0500

Very tasty! Worth the work of getting the pomegranate seeds out. You can use fuyu persimmons crunchy or soft, we prefer them at least a little soft. Feel free to add sherry vinegar (or any other type) to the dressing if you want it to be tart. -- posted by Maito

Mixed Greens With Parmesan Walnuts

Tue, 13 Nov 2007 01:04:18 -0500

Easy to make, this salad will be sure to impress your family and guests. -- posted by Lvs2Cook

Apple Cranberry Stuffing

Thu, 15 Nov 2007 01:23:59 -0500

Adapted from Kraft; a way to jazz up boxed stuffing mix. -- posted by Karen=^..^=

Elegant Turkey Stuffing

Thu, 15 Nov 2007 02:09:10 -0500

The orange-flavored liqueur, spicy Italian sausage, apples, and pecans make this dressing distinctive from all others. It is very easy to prepare and goes with any dish. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage. Time is for making the stuffing only, it doesn't include the the time in the bird or oven baking as that varies so much. -- posted by Annacia

Amazing Chocolate Pecan Pie

Wed, 21 Nov 2007 22:51:51 -0500

This pie is amazing because it's so quick and simple, but it always turns out professional looking and delicious! It's a holiday staple at our house, especially for those who don't like pumpkin pie. -- posted by SugarJen

Candied Espresso Walnuts

Thu, 29 Nov 2007 02:32:49 -0500

Delicious after dinner with coffee. -- posted by Annacia

Cranberry-Orange Salad

Thu, 29 Nov 2007 02:37:23 -0500

This was my great-grandmother's recipe. We've never had a Thanksgiving or a Christmas dinner without this. -- posted by Eyemadreamer

Shirley's Date Nut Pinwheels

Wed, 12 Dec 2007 00:18:33 -0500

My mom used to make these every Christmas for us when I was growing up, and they bring back special memories for me, especially around the holidays. We have been eating these for 50 years! These are my all time FAVORITE cookies :) They make a lot of cookies, and the amount really depends on how thick you actually roll the dough, and how thin or thick you cut the cookies. The cooking time is for EACH batch of cookies, and the prep time does not include time to chill dough. -- posted by Linda's Busy Kitchen

Pumpkin Pie Crunch! Yum, Yum!

Wed, 02 Jan 2008 21:42:37 -0500

This recipe is straight out of a Southern Living Holiday Edition. It tastes delicious as an after dinner desert or a great breakfast side to coffee! A cute serving idea is to put each serving in a plain tea-cup and saucer then top with whipped cream. -- posted by Rachel Marie

Hazelnut Cheese Bits

Thu, 03 Jan 2008 15:29:09 -0500

Wow! Hazelnut Cheese Bits is an exceptionally delicious cheese appetizer and it's so easy to make! You will need to make more than you think, because this easy appetizer recipe will get snapped up in a big hurry. -- posted by Annacia

Another Great Gingered Sweet Potatoes

Mon, 07 Jan 2008 23:57:29 -0500

I was at someone's office delivering some paperwork and I saw this magazine Cuisine At Home - Issue 42, Volume 7 and I asked them to copy this recipe for me. It looks fabulous! So I am posting here until we can make it. Which I am very sure won't be long. -- posted by Manami

Gingered Butternut Squash Soup With Spicy Pecan Cream

Tue, 22 Jan 2008 01:56:53 -0500

Dean Fearing loves the holiday feel of butternut squash, especially when it's cooked with ginger, as it is for his smooth, gently sweet soup. He tops it with whipped cream flecked with chopped pecans for a number of reasons: "Usually holiday soups have a dollop of cream-adding pecans gives it a dollop of flavor. And crunch. I think everything should have a little bit of crunch to it. Plus, this is Texas, and pecans are in Texas." Recipe by Dean Fearing from Dean Fearing's Dallas Thanksgiving. F&W Magazine, 11/07 edition. -- posted by Manami

Dark Pecan Pie - Virginian Hostess Style

Thu, 17 Apr 2008 01:05:11 -0400

This is a very fine dark pecan pie, its chess pie custard looks similar to commercial pies. This was adapted from a recipe in The TOH Cookbook, but any good Virginian must improve the appearance of her pie by placing perfect pecan halves in a decorative pattern on top of the chopped pecan filling. The pie took me 60 minutes in total baking time. -- posted by KateL

Bulgarian Bulgur Pilaf

Sat, 31 May 2008 02:57:58 -0400

This fruity Bulgarian dish is from Silvena Rowe who is a UK tv Chef of Eastern European heritage. She is really interesting to watch as she is always creating dishes that are unique for UK chefs. -- posted by Sarah_Jayne

Hungarian Rich Chocolate Hazelnut Torte

Wed, 04 Jun 2008 19:58:30 -0400

This is a recipe from the UK tv chef Silvena Rowe who specializes in making Eastern European food. She says these are inspired by smaller tortes she has eaten in Budapest. -- posted by Sarah_Jayne

Ny Times Pecan Pie

Mon, 09 Jun 2008 00:57:15 -0400

From The New York Times, via cousin Michelle in Israel - thank you! -- posted by zeldamet

Chocolate Praline Truffles

Tue, 12 Aug 2008 13:29:30 -0400

What a sweet addition to the holiday platter of Christmas cookies and confections! A bit fussy to make, but WELL WORTH the time and satisfaction of making your own. COOKING TIME includes "standing time" and chilling time....so don't just STAND there--CHILL out darling! Ho Ho Ho! Those gals at Gooseberry Patch sure know what they're doing, now don't they!? -- posted by Debber

Dried Fig and Hazelnut Bread

Thu, 04 Sep 2008 14:08:13 -0400

This wonderful fall recipe was crafted by cookbook author Susan Herrmann Loomis, who is well known for teaching cooking classes in her home in NormandyOn Rue Tatin. Its dense texture is perfect for serving with an aperitif before your guests sit down for dinner. -- posted by Annacia

Golden Basmati Rice With Apricots & Apples

Sat, 06 Sep 2008 10:04:33 -0400

This beautiful rice dish , studded with apricots and crsip apples is inspired by an ancient Persian dish that was made for the royal court. My occupational therapist brought me some when she made it for one of the holidays and I loved it! True, I don't think I would like a steady diet of it but it has different & interesting flavors and it grows on you. We have made it twice already and have already made some small changes, have also made it with vegetable broth so that it can be used for a vegetarian diet. -- posted by Manami

Stuffed Pumpkin

Sat, 11 Oct 2008 02:05:12 -0400

I took this to work this week, and got rave reviews on it. People loved the fact that they were being served out of a pumpkin. Even though the recipe calls for a sugar pumpkin, I actually made a triple batch and filled a jack-o-lantern pumpkin for work because I needed something that would serve a lot of people. However, jack-o-lantern pumpkins are not very good for eating themselves so everybody just ate the filling, whereas you should actually scoop out part of the flesh of the sugar pumpkin with the stuffing. I originally got this recipe off of here, but went I started to review it, with my list of modifications, I realized that it had changed so much that it was a completely different recipe so I am posting my own version. Note: You can modify the spices to your tastes, and I use Smart Balance in place of butter. -- posted by MistyCat82

Pumpkin Squares With Dates and Pecans

Mon, 13 Oct 2008 00:48:57 -0400

Recipe is from Gourmet Magazine (Nov. 1990). If you don't like dates or pecans you can substitute for other nuts and dried fruit (eg. cranberries and walnuts). The original recipe calls for 1/4 c. more sugar which is too sweet for my taste. It's a great holiday recipe. -- posted by blucoat

Chocolate Roulade With Mascarpone Filling

Sat, 18 Oct 2008 00:36:17 -0400

We made this for Rosh Hashonah this year. It is a wonderful and very pretty chocolate roulade. This recipe is also wheat-free(uses potato flour), so it is suitable for coeliacs. Diana's Desserts, have had this since 2006 and I felt that, this, was the dessert for the High Holy Days. It was scrumptious and decadent! -- posted by Manami

Canadian Maple Walnut Layer Cake With Fudge Frosting

Tue, 21 Oct 2008 23:43:24 -0400

This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a kind Zaar friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts but I prefer the taste of walnuts with the maple syrup. -- posted by French Tart

New York Tangy Apple Salad

Tue, 28 Oct 2008 18:46:37 -0400

A very easy salad to put together. Great way to showcase apples! Adapted from New York Apple Country. -- posted by Sharon123

Holiday Honey Pecan Pie

Thu, 06 Nov 2008 22:22:35 -0500

Sweet and Comforting, this pecan pie is perfect for the Holidays -- posted by PeachPie24

Tangy Turkey Salad Croissants

Thu, 06 Nov 2008 23:31:03 -0500

Another free recipe from Gooseberry Patch. Good way to use up some of that after Thanksgiving turkey! :-) -- posted by senseicheryl

Pecan Pie With Brownie Crust and Vanilla Sauce

Sat, 08 Nov 2008 16:27:06 -0500

The sauce can be made up to 1 day in advance and refrigerated, covered. Bring to room temperature before serving. Recipe is from Sunday Night Football Cookbook. -- posted by Lainey6605

New England Pumpkin Bread

Tue, 11 Nov 2008 23:04:18 -0500

A delicious pumpkin bread with the added surprise of cranberries. Make a loaf for yourself and one as a gift. Just in time for the holidays! -- posted by Alan in SW Florida

Hg's Kickin' Cranberry Sauce - Ww Points = 1

Thu, 13 Nov 2008 18:23:31 -0500

This recipe was in an email today for Thanksgiving recipes from Hungry Girl: Dab or pile this stuff on top of your turkey. Or just eat it plain! (There's so much good fruit in here, we wouldn't blame you.) P.S. For quick day-of assembly, start this off the day before... PER SERVING (1/3 cup): 63 calories, 1g fat, 20mg sodium, 13g carbs, 2g fiber, 8.5g sugars, 1g protein -- POINTS. value 1 -- posted by senseicheryl

Cranberry-Banana Mold

Mon, 17 Nov 2008 01:03:42 -0500

Found by Chef #58786 at www.thriftyfun.com for a recipe request. It sounded to good to ignore! Make in advance so that the gelatin can set. Can you imagine this with a cream cheese layer? Yum! -- posted by Kat's Mom

Ocean Spray's Cranberry Nut Bread

Mon, 17 Nov 2008 01:20:22 -0500

This is the exact recipe from the back of the bag of Ocean Spray Cranberries. -- posted by senseicheryl

Pecan Sticky Buns

Mon, 17 Nov 2008 20:42:25 -0500

This recipes features a no-fuss dough which uses baking soda and powder for fast leavening, without losing the buttery cinnamon filling or pecan topping. These buns can be ready in an hour. Recipe is from Good Housekeeping. -- posted by Lainey6605

Chocolate Truffle Nut Pie

Mon, 17 Nov 2008 21:39:35 -0500

This pie is full of nuts, chocolate and caramel. Recipe is from Woman's World. -- posted by Lainey6605

Bagel Chips With Ricotta Cheese, Chive Puree & Prosciutto

Thu, 20 Nov 2008 19:35:34 -0500

Using bagel chips as the base for an hors d'oeuvre is a quick way to add flavor and crunch. Grace Parisi tops the chips with fresh ricotta,, chive puree and prosciutto. As an alternative - use dried apricots in place of the chips.Recipe by Grace Parisi from Food & Wine Magazine,12/2007 Edition. From Best Holiday Hors d'Oeuvres, Pairing of the day, March 2008, Published December 2007. Serve with appley, lively Proseco: Tenuta di Collalbrigo, Brut NV -- posted by Manami

Cauliflower With Hazelnut Brown Butter

Tue, 25 Nov 2008 00:29:52 -0500

In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter carefully: You'll want it to brown, but not burnt. Martha Stewart Site, First published November 2001. -- posted by Manami

Li'l Pecan Pies

Thu, 27 Nov 2008 14:55:05 -0500

From Taste of Home magazine, makes 2 small tarts. My DH loves pecan pie, but I can't eat it--so this is a nice way to make him enough (but not too much!) pecan pie to satisfy his occasional hankering! It's pretty easy to make. You'll need a couple of 4-inch tart pans with removable bottoms. Times are estimates, and cook time includes time to chill dough. Time does not include cooling time after baking. -- posted by Halcyon Eve

Red Cabbage, Walnut and Apricot Salad

Sun, 30 Nov 2008 00:29:26 -0500

This sounded like a really interesting salad and I usually enjoy red cabbage salads. I found this in the Christmas 2008 copy of BBC Good Food Magazine and I wanted to put it here for safe keeping. -- posted by Sarah_Jayne

Festive Appetizer Spread

Sun, 30 Nov 2008 02:31:48 -0500

This sauce could also be served as an accompaniment to poultry or pork. -- posted by Alan in SW Florida

Praline Sweet Potatoes

Sun, 30 Nov 2008 02:44:45 -0500

This recipe is from the www.allrecipes.com website and has gotten very high reviews. SUBMITTED BY: MKENNON "The best sweet potatoes you will ever eat!" -- posted by senseicheryl

Not Too Sweet Sweet Potatoes

Mon, 01 Dec 2008 00:55:48 -0500

I needed a good sweet potato recipe for Thanksgiving that satisfied the marshmallow topping brigade as well as those of us who didn't want something quite so sweet. So I played around with a variety of recipes and came up with this. It's definitely sweet, but not too sweet. And no marshmallow in sight! -- posted by Chef #623817

Caramel Pecan Pie

Mon, 01 Dec 2008 19:38:38 -0500

This recipe is from the www.smuckers.com website. Looks easy, easy, easy! -- posted by senseicheryl

Holiday Pumpkin Treats

Mon, 01 Dec 2008 20:11:19 -0500

My mom gave me a little recipe booklet that came with her NONE SUCH Mincemeat. This is one of the recipes that sounds good to me...Mom said that these taste better after being refrigerated overnight. She wanted me to let everybody know! -- posted by senseicheryl

The Best Kahlua and Coffee Fudge!

Tue, 02 Dec 2008 02:21:19 -0500

If you like chocolate & coffee together, you will LOVE this fudge!!! One of my all-time favorite fudge recipes--- very simple to make and soooo delicious! Great for the cookie tray or for gift giving. From Taste of Home "Best of Christmas". -- posted by BecR

Pumpkin Pie Squares

Wed, 03 Dec 2008 23:04:13 -0500

This is a wonderful holiday potluck-dinner dessert. It's fast and easy to make. There probably won't be any left to take home, so make two...one for your party, one for your family. It is good any time of the year, so don't wait for just the holidays:)!! -- posted by Alan in SW Florida

Spiced Pecans

Wed, 03 Dec 2008 23:14:10 -0500

Wonderful to nibble on with your holiday punch. Or, put in decorative containers as a heart-felt gift, especially during these difficult economic times. -- posted by Alan in SW Florida

Kentucky Bourbon Balls

Wed, 03 Dec 2008 23:15:13 -0500

These take a little bit of time, but it wouldn't be Christmas without these wonderful, potent treats. -- posted by Alan in SW Florida

Whole Wheat Date and Nut Bread

Sun, 14 Dec 2008 17:58:41 -0500

Recipe by Elizabeth Alston. Make recipe one day before needed to allow nut bread to rest. -- posted by Sue L

Caramel Cream Pie With Crispy Rice Topping

Sun, 14 Dec 2008 22:15:30 -0500

The magazine has a Thanksgiving Planner & the recipes that can be made ahead of time; thus saving some time.;) Humble ingredients like puffed rice cereal (transformed into a brilliant topping) and graham crackers (crushed with hazelnuts to yield a tender crust) are the core of this surprisingly luxe dessert. Food & Wine Magazine, November 2008 edition, recipe by Rachel Soszynski. From "Ultimate Thanksgiving Planner: Time-Saving Tips." To be chilled overnight, Had posted this recipe in October - thinking I would do everything for Thanksgiving ahead of time - oh well, I even forgot to make it public.:) -- posted by Manami

Bittersweet Chocolate/ Hazelnut Tarts/Jack Daniel's Ice Cream

Wed, 17 Dec 2008 12:13:01 -0500

I love this time of year - it is a chance to try out many different recipes for all the many dinners that we have. This dessert is one of a few that we are going to serve - this one for an evening party for all the Heads' of Dept. With just a hint of whiskey ; ) in the ice cream and a strong coffee presence in the caramel sauce, this is a grown-up take on a classic chocolate dessert.:) Bon Appetit Magazine, December 2008 from the Mustard's Grill in Napa Valley, CA. Cooling Times - about 7 1/4 hours. -- posted by Manami

Day After Christmas Cranberry & Nut Breakfast

Mon, 29 Dec 2008 22:07:14 -0500

This would be yummy for any day but it is Christmas inspired because I made it on Boxing Day morning out of leftovers I had floating around from Christmas day. Plus, after eating so much the day before it was kind of nice to start the next day with a healthy breakfast. If you use Splenda instead of sugar this is pretty diabetic friendly too. -- posted by Sarah_Jayne

Chocolate-Coffee Gingerbread With Hazelnut Poached Pears

Wed, 07 Jan 2009 01:42:17 -0500

This deep rich cake gets extra flavor from bittersweet chocolate, coffee, and crystallized ginger.You can make some things 1 day in advance and it is so good! Disregard the long laundry list as it goes together very easily. Bon Appetit Magazine, December 2008 Edition by contributing editor Bruce Aidell's. Haven't allowed for cooling times. -- posted by Manami

Pecan Pie

Mon, 23 Mar 2009 12:08:49 -0400

A traditional fall favorite using Truvia, a stevia-based sweetener. -- posted by Sue L

Chocolate Wafer Pie

Mon, 30 Mar 2009 17:42:10 -0400

This pie is very easy to make. There is no pie crust to make. This pie can be made ahead and frozen without the whipped topping and chocolate shavings. Recipe is from Paula Deen magazine and was submitted by one of her readers. -- posted by Lainey6605

Cherry Bakewell Cake

Thu, 23 Apr 2009 01:34:54 -0400

One of my culinary discoveries since moving to the UK is the Cherry Bakewell Tart. They are just so yummy and feel very British to eat. So, when I saw this cake version in BBC Good Food magazine I simply had to add it for sometime when I am allowed to cheat on my diet and there are other people to share it so that I don't eat the whole thing myself! -- posted by Sarah_Jayne

Coconut Pralines

Wed, 29 Apr 2009 12:05:44 -0400

A classic deep South confection. Make ONLY on a low humidity day. From The Times-Picayune. -- posted by Buster's friend

Diamond Walnut and Blue Cheese Tart With Cranberries

Tue, 05 May 2009 16:57:06 -0400

I love blue cheese and cranberries. This is DELICIOUS and I make it every Christmas. Got it from a "Diamond" ad in a 2002 magazine. -- posted by MillaKette

Pistachio Cake With White Chocolate Buttercream

Sun, 10 May 2009 19:57:45 -0400

This recipe is fabulous! It is the kind of cake that brings WOW's from your guests! ;) I've had it for eons just never posted! The caramelized pistachio shards make the cake look & taste like it was specially baked in a high-end bakery! BH&G Magazine, published in 2002, Meredith Corp. It has an hour chilling time and an hour standing time, for which I didn't factor in the time..It has a long laundry list but you will see it all goes together quite nicely, as it has a few item repeated.;) It is truly worth it!! :) -- posted by Manami

Coyotes Blue (Or Yellow) Cornmeal Bread

Fri, 31 Jul 2009 14:30:29 -0400

This sweet, and very moist cornbread is served at Coyotes Deli & Grill in Banff and the recipe was printed in Bon Appétit (Nov. 2001). Pine nuts add a surprisingly delicious element. The blue cornmeal makes for a beautiful presentation but it tastes just as delicious with yellow. Toast pinenuts on a cookie sheet at 350°F for 5 minutes. Best served warm. Leftovers, if you have any, make an awesome twist on French toast. -- posted by blucoat

Layered Brownies/White Chocolate Caramel/Cacao Nib Gelato

Thu, 20 Aug 2009 02:05:19 -0400

These "Hawks Bars" are what my friend, Judy, has chosen for one of the desserts that she is serving for her big shindig for summer's end! These bars have been named after "Hawks"a restaurant in Granite Bay, Ca. owned by Michael Fagoni and Molly Hawks. Super-sweet fudgy brownies are topped with layers of white-chocolate-flavored caramel, bittersweet chocolate ganache, and candied pecans and served with a scoop of not-too-sweet Cacao Nib Gelato.;) Amazing! Incredible!! Bon Appetit Magazine, September 2009 edition. Chilling, cooling & freezer time all included.<> Bits of shell roasted cacao beans; available at specialty food stores. -- posted by Manami

Sheila's Pecan Pie

Mon, 24 Aug 2009 02:04:18 -0400

There has not been a Thanksgiving in 27 years that has not seen me baking this pie! It is super simple and takes no time to put together. -- posted by JackieOhNo!

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Fri, 25 Sep 2009 00:58:40 -0400

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt. -- posted by French Tart

Pear-Mace Rustic Tart

Mon, 28 Sep 2009 12:13:05 -0400

A pretty fold up the crust tart with a delicious filling of thick pear wedges, lemon zest, and mace (a nutmeglike spice). Don't let the amount of directions panic you. It's not really difficult and is a pleasant way to pass 45 mins of afternoon time. -- posted by Annacia

Pistachio Petit-Four Cake

Sun, 04 Oct 2009 01:47:28 -0400

Adapted from "Sky High: Irresisitible Triple-Layer Cake via Leite's Culinaria. I don't need to tell you that this cake is a little insane to make. But I can tell you it's worth it, and not nearly as complicated as it might seem from the outset. It's a one bowl (plus food processor) cake, the jam comes from a jar, ganache takes two minutes to make, and the next time - - the marzipan will come from a tube, already made, rather than making almond paste from scratch. -- posted by Manami

Sour Cream Toffee Fudge Cake

Mon, 05 Oct 2009 16:41:39 -0400

Sour cream cake with toffee and fudge -- what is not to like? All the ingredients go so well together! Chef Emeril shared this recipe with Good Morning America. In his new book "From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants" chef Emeril has combined his most frequently requested major dishes from his menus. Inactive prep time 30 minutes.;) Am just keeping this here so I won't misplace it. -- posted by Manami

Sweet Saucy Carrots With Toasted Pecans

Mon, 05 Oct 2009 16:47:32 -0400

I took this recipe from the "It's a Wonderful life" cookbook. it is on our Thanksgiving and Christmas table every year. My six year old daughter calls them "Juicy Carrots -- posted by GingerlyJ

White Christmas Pie

Wed, 14 Oct 2009 14:28:37 -0400

In the Amish communities this dessert is served on Thanksgiving in hopes of bringing a white Christmas -- posted by GingerlyJ

Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting

Thu, 15 Oct 2009 16:08:20 -0400

This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe. -- posted by BecR

French Apple-Custard Pie

Mon, 19 Oct 2009 13:16:15 -0400

To save time - we are going to use a prebaked 9" pie crust. The custard for this pie is so very delicious that we have had to make it 2 Sundays in a row. Cuisine at home eRECIPES.We are going to use this recipe for one of the desserts for Thanksgiving - all family members and residents are invited :) That means we have 150 residents and there are 2 family members per person - approximately 400 that evening - WOW. ;) -- posted by Manami

Almost No-Fat Harvest Pumpkin Cinnamon Rolls

Mon, 19 Oct 2009 13:38:07 -0400

I came up with this recipe one rainy Saturday morning when everyone wanted cinnamon rolls but I didn't want to take the time for "regular" ones. I had purchased a ball of pizza dough at the store so I used that as my dough for the rolls. Worked out GREAT!! This will probably be our Christmas breakfast.....easy and YUMMY!!! I am a "dump cook" so I approximate with measurement. :-) My kids LOVED these!! Would be good with chopped walnuts, but my kids won't eat those very often. I have to call them "super food" to get them to eat ...but only occasionally. :-) -- posted by sconehead

Pecan Pie Cheesecake With Caramel-Pecan Sauce

Sat, 07 Nov 2009 12:41:32 -0500

The better the quality of the bourbon you use, the better the flavor in both the cheesecake and the sauce. For a simpler dessert, skip the cheesecake and serve the delectable sauce over pound cake or ice cream. I have been making cheesecakes for a long time but this took my breath away and it is scrumptious! ;) CuisineAtHome - Issue 78, December 2009..Cooling times have not been included, about 3 to 24 hours. -- posted by Manami

Glazed Roasted Chestnuts

Wed, 11 Nov 2009 16:20:13 -0500

Yes! Hot roasted chestnuts need only a touch of salt. But once cooled this is the way to reheat them adding more sweet nutty flavor. To roast chestnut check out Recipe #108746 or buy jarred shelled chestnuts. If you make a lot you can chop them and add to a stuffing/ dressing, soup or use in a dessert. -- posted by ~Rita~

Coconut-Orange Thumb Print Cookies

Thu, 12 Nov 2009 00:50:48 -0500

Adding this to my holiday cookie trays. Adapted from a recipe in The Seattle Times provided by Lynne Rossetto Kasper. Something wonderful about orange at Christmas. Coconut is always so festive too. The article noted this dough really benefits from resting overnight in the refrigerator so start the day before. Over working this dough seems to make tough cookies - think I'll be using cake flour. Prep time does not include overnight dough chilling. -- posted by Buster's friend

Pumpkin Cake

Mon, 16 Nov 2009 01:29:39 -0500

A wonderful addition to your holiday dessert table! -- posted by Alan in SW Florida